S’more No-Churn Ice Cream with Magic Shell

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No-Churn S’mores Ice Cream with Magic Shell

Recipe Author Jessie Sheehan
Course Desserts
Cuisine Ice Cream


For the ice cream:

  • 14 ounce can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 cups heavy cream cold
  • 7 ounce jar marshmallow crème 198 grams
  • 5 1/2 whole graham crackers half of a sleeve, finely chopped
  • 1/2 cup chopped bittersweet chocolate, such as American Heritage Tasting Bars

For the magic shell:

  • 3/4 cup chopped bittersweet chocolate, such as American Heritage Tasting Bars
  • 1 1/2 tbsp refined coconut oil


  • Place an 8½ by 4½-inch metal loaf pan in the freezer.

To make the ice cream:

  • Whisk the sweetened condensed milk, vanilla, and salt in a large bowl. 
  • Whisk the heavy cream in the bowl of a stand mixer fitted with the whisk attachment, until stiff peaks form. 
  • Gently fold the marshmallow crème into the whipped cream in a couple of installments – but a few leftover streaks of crème is fine.
  • Fold the whipped cream into the milk mixture and then fold in the crackers and chocolate.
  •  Scrape the ice cream into the pan, it will be very full, smooth the top, and tightly cover in plastic wrap. Freeze for 4 to 6 hours. If frozen solid, let sit briefly on the counter to soften before scooping. 

To make the magic shell:

  • Microwave the chocolate and oil in a small microwave-safe bowl, on high in two 30-second bursts, stirring between each until melted and smooth. Let the mixture cool, about 20 minutes before pouring over scoops of your s’mores ice cream.

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